Crabmeat and Celeriac Salad

A recipe for a crabmeat salad that is a variation on a theme I’ve experienced over the years. It usually consists of lump crabmeat with celeriac, commonly known as celery root, and/or carrot, dressed with mayonnaise or vinaigrette, garnished with some allium and herbs. Often it is served in an hollowed tomato or avocado. In Hawaii it is served in a coconut shell!

With its unattractive appearance, celeriac may not be your common vegetable but, once you incorporate it in your cooking, I know you’ll find its many uses. Yes it tastes a bit like celery and is not super crunchy but when you make this salad you will find it delicious served raw. It becomes tender when cooked in soups and stews and brings a nuance of flavor and body. As it is a root vegetable be sure to wash it thoroughly and peel it well. Save the peels to enhance your next pot of stock.

Of course one can substitute cooked and flaked white fish or lobster for the crabmeat. Perhaps cooked and shredded chicken. I prefer the crabmeat. The presentation is your choice, on a bed of greens or with avocado. I have found the combination of flavors and textures work well together. It also works well on a sandwich with a brioche roll or robust rye bread.

A note about lemon-pepper seasoning. I keep a few different seasoning blends such as Cajun, Canadian Steak, Adobo etc. It is not practical to have every spice and herb in a home pantry to create custom blends. The cost is high and each bottles’s contents never seem used before going stale. It is not a culinary crime to use store-bought blends from reputable sources. We’ve all been using poultry seasoning for generations and that is a blend.

This recipe serves 4 as an appetizer or light lunch. A crisp white wine is a nice accompaniment.

CRABEAT and CELERIAC SALAD

Ingredients:

• 1 six ounce can of lump crabmeat carefully picked over for shell fragments

• 3 ounces of peeled and shredded celeriac (use the large hole side of a box grater)

• 3 tablespoons of prepared mayonnaise

• 1 tablespoon plus one teaspoon fresh lemon juice

• 1 tablespoon finely minced sweet onion

• ½ teaspoon lemon-pepper seasoning (substitute 1/2 teaspoon micro-planed lemon zest, 1/4 teaspoon fine salt and 1/4 teaspoon black pepper)

• ½ teaspoon dry tarragon, or 2 teaspoons chopped fresh

• ½ teaspoon dry mustard

• ½ teaspoon kosher salt

For service:

• 1 large avocado

• ¼ cup thinly sliced scallion

• Baby arugula salad greens

• Vinaigrette dressing (recipe to follow)

Method:

• Place the crabmeat and the celeriac in a mixing bowl

• In a separate bowl, whisk together the lemon juice, mayonnaise, onion, lemon-pepper, tarragon, dry mustard and salt

• Pour the lemon juice mixture over the crabmeat and celeriac and gently fold together until just mixed, trying to not break apart the lump crabmeat

• Set aside in the refrigerator until ready to serve

Vinaigrette dressing:

• 2 tablespoons fresh lemon juice

• ¼ cup prepared mayonnaise

• 2 teaspoons honey

• ½ teaspoon lemon-pepper seasoning

• ¼ teaspoon salt

Method:

• Whisk all ingredients together then set aside until ready to serve

For service:

• Cut the avocado in half and scoop out the flesh in 2 whole pieces

• Criss-cross cut each half into bite-sized pieces

• Place a small handful of arugula in the center of each of 4 plates

• Portion the crabmeat salad to each plate

• Distribute the avocado pieces around each plate followed by a sprinkling of the scallions

• Drizzle a tablespoon or so of the dressing around each plate and serve to yourself and guests

This salad is equally at home as brunch, a light lunch or an appetizer. Use whatever greens you like but I enjoy the peppery tang of the arugula. Try some variations of this basic blueprint and decide what you like best.

Enjoy!